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Press

February 2014 | Boston Globe | Butchering, curing, and more in an Omaha..

December 2013 | Kansas City Star | Creativity, innovation are just the beginning...

October 2013 | Saveur | 9 Great Heartland Products

September 2013 | Saveur | Local Boy Makes Good

June 2013 | Omaha World-Herald | Burger Rises Above

April 2013 | Grub Street | Cocktail Country

March 2013 | James Beard Foundation | 2013 James Beard Award Semifinalists

January 2013 | Omaha Magazine | 2013 Omaha's Best Dining

December 2012 | Ethical Foods (Online)| Locally Sourced Gourmet Winter Menus

December 2012 | Chicago Tribune| Fork In The Road

October 2012 | Gourmet (Online)| Dry Harvest

October 2012 | Nebraska Life | Grey Plume's Food for Thought

June 2012 | Spirit | Play in Omaha

January 2012 | Restaurant Hospitality | 12 to Watch in 2012

January 2012 | Midwest Living | Unique Eats

December 2011 | The Reader | Love Story

November 2011 | Bon Appétit | Pumpkin Agnolotti Recipe

November 2011 | Metro Magazine | Yes, Chef

October 2011 | Delta Sky Magazine | Omaha Feature

September 2011 | Cooking Light | Trailblazing Chefs

September 2011 | Bon Appétit | Favorite One-Page Wine Lists

July 2011 | Travel & Leisure | 100 Places to Eat Like A Local

May 2011 | Wired Magazine| The Reviving Downtowns

04.13.2011 | New York Magazine | 101 of America's Most Delicious Noodle Dishes

02.18.2011 | Omaha Magazine | Greenest of the Green

02.18.2011 | OWH | Chapman, Coco On James Beard Semifinalist List

02.11.2011 | OWH | Greatness Comes in Green at The Grey Plume

12.17.2010 | Time Magazine | The Greenest Restaurant in America? In Omaha, of Course

12.16.2010 | SlashFood | The Greenest Restaurant in America

12.10.2010 | OWH | Grey Plume Lifts Off

12.09.2010 | OWH | A Big Helping of Sustainability

12.03.2010 | Press Release | The Grey Plume Earns Unprecedented Distinction, Grand Opening Set for Dec. 10

03.31.2010 | OWH | Another Feather In His Cap

 

   
Call it deep-rooted-sky's-the-limit new American — or delicious, for short. And call in your reservation right now.

- Nichole Aksamit, Omaha World Herald
 
   
   
   
       
 

  

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